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No bake peanut butter pumpkins on a white tray.

No Bake Peanut Butter Pumpkins

julieblanner
These no bake peanut butter pumpkins are the cutest way to their hearts this fall. They are such an adorable addition to any dessert display, whether it’s for Halloween, Thanksgiving, or any fall celebration in between!
5 from 1 vote
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 20 minutes
Total Time 40 minutes
Course Cookies
Cuisine American
Servings 16
Calories 300 kcal

Ingredients
  

For the Pumpkins

  • ½ cup Butter, salted or unsalted, softened
  • 1 cup Creamy Peanut Butter
  • 16 ounces Powdered, confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • Orange food coloring, 6-7 drops (until the color you want is achieved)

For the Stems

  • ¾ cup White chocolate chips
  • Green food coloring, 3-4 drops
  • 2-3 teaspoons vegetable oil

Instructions
 

  • Line a baking tray with parchment paper and set it aside.
  • Add the butter, peanut butter, powdered sugar, vanilla extract, and 6-7 drops of orange food color in a large bowl and mix together until a dough-like consistency is reached. (Your dough should be stiff and must hold shape. You can add more powdered sugar if it’s soft and doesn’t hold shape)
  • Cover and Chill the dough for about 20 minutes. (chilling makes the dough a little less sticky when shaping them into pumpkins with your hands)
  • Melt the white chocolate in the oven along with 2-3 tsp of oil at 20 second intervals, stirring properly after each interval. Add 3-4 drops of green food color to it and mix. Fill this mixture into a piping bag fitted with a small open star tip and pipe pumpkin stems on a parchment paper-lined tray. Keep it in the refrigerator to set.
  • Take the dough out from the refrigerator and scoop about 2 tablespoons of dough and roll it into a ball with your hands. Then use a toothpick to make vertical lines on the dough ball.
  • Now, make a hole in the upper middle part of the dough ball using the pointed end of a toothpick. This will help the white chocolate stem insert easily into the balls without deforming the shape.
  • Take out the prepared stems from the fridge and press them gently on the top.
  • Serve immediately or refrigerate for later. Enjoy!!

Notes

  • Make sure you handle the dough as little as possible while rolling, as the more you handle the more butter will melt inside due to the heat from your hands and as a result, the balls won’t hold the shape.
  • You can leave out the food colors if you don’t like them. The pumpkins will be brownish instead of orange but they will still taste really good.
  • You can use any green topper or even just press a chocolate chip on top for the stem if you don’t want to make it out of white chocolate.
  • Don’t use natural or organic peanut butter as they are a bit runny and thin and the dough won’t be the same. 

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 16gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 17mgSodium: 344mgPotassium: 117mgFiber: 6gSugar: 9gVitamin A: 298IUVitamin C: 0.04mgCalcium: 50mgIron: 0.3mg
Keyword no bake peanut butter pumpkins, no bake pumpkin cookies
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